Vegan Greek Salad with Tofu Feta
Greek salad is one of those dishes that feels almost impossible to veganize without losing the salty, creamy punch that crumbled feta brings to every bite — but this recipe solves that problem beautifully. Extra-firm tofu gets pressed, cubed, and marinated in a bright mixture of olive oil, lemon juice, red wine vinegar, and dried oregano, soaking up all those tangy, herbaceous flavors until it genuinely earns its "feta" title. Meanwhile, chunky cucumbers, halved cherry tomatoes, red bell pepper, red onion, and briny Kalamata olives get tossed in a matching vinaigrette that ties the whole bowl together. The result is crisp, colorful, and deeply satisfying — the kind of salad that holds its own as a full meal rather than a side. It serves four and comes together in under 40 minutes, most of which is hands-off marinating time. A scatter of fresh flat-leaf parsley at the end adds a pop of green and a little brightness that makes the platter look genuinely stunning. Whether you're cooking for a crowd or meal-prepping for the week, this one is a reliable, no-fuss showstopper.
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Learn more →Ingredients
4 servings
For the tofu feta
- 14 oz block extra-firm tofu
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 2 large english cucumbers, cut into ¾-inch chunks
- 3 cups cherry tomatoes, halved
- 1 medium red bell pepper, cut into ¾-inch pieces
- ½ medium red onion, thinly sliced
- ½ cup kalamata olives, pitted
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Drain the tofu and press it dry: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet or pot on top for 10 minutes. Once pressed, cut the tofu into 3/4-inch cubes.
- 2
In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper for the tofu feta marinade. Add the tofu cubes, toss gently to coat, and set aside to marinate for at least 20 minutes at room temperature, turning once halfway through.
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